Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 slices | Stale white bread |
| 4½ cup | Milk |
| 4 tablespoons | Butter |
| ½ cup | Sugar |
| 2 \N | Eggs -- beaten |
| ½ cup | Sherry |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| 1 cup | Raisins -- seedless |
Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1½ quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.
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